Vegan Baked Lemon Blueberry Cheesecake (Nut Free & High In Protein)

Let me just say, I’m tickled pink to be able to share this particular recipe with y’all today! You see, Cheesecake is my absolute favourite, no two ways about it. I enjoy all the varieties and flavours, but this one right here has won over my heart! Now don’t misunderstand me, it’s truly exciting with all those new raw vegan cashew-based versions surfacing on the internet and appearing in cafes. But I often receive inquiries for alternatives without nuts. Growing up in Germany, we baked our cheesecakes. My mama used to whip up some extraordinary baked cheesecakes. So when I embarked on my journey to create a vegan version of one, I knew the stakes were high. So without further ado: my very own vegan baked lemon blueberry cheesecake. A kitchen experiment that turned out so incredibly right! The layer of this lovely cheesecake is fashioned from silken tofu, meaning it’s packed with protein! Creamy as velvet, fresh as a morning breeze, sharp yet sweet – but not too much so – this is the perfect cake for a sunny afternoon tea time in your garden or up on your porch. It’s so close to the original that both your vegan and non-vegan guests will be rightly impressed! If you try out this recipe at your homeplace, do remember to tag your photo #myvibrantkitchen on Instagram. Seeing all y’all’s beautiful recreations makes my day! And don’t forget to sign up for My Vibrant Kitchen’s newsletter where you’ll get brand spankin’ new recipes, tips on living that vegan lifestyle and travel diaries directly in your inbox.

Vegan Baked Lemon Blueberry Cheesecake (Nut Free & High In Protein) Recipe

Vegan Baked Lemon Blueberry Cheesecake (nut free & high in protein)

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hour 10 mins
Serves: 1 cake


  • 150 g Biscoff biscuits or graham crackers
  • 35 g coconut oil
  • 600 g silken tofu
  • 175 g white caster sugar
  • 25 g coconut oil
  • Zest of 1 unwaxed lemon
  • 3 Tbsp lemon juice
  • 1 tsp vanilla extract
  • 3 Tbsp corn flour in 4 Tbsp soy milk (or non-dairy milk of choice)
  • 150 g blueberries
  • 1 Tbsp white caster sugar
  • 1 Tbsp corn flour


  1. To prepare the base, crush the biscuits in a plastic sip bag with a rolling pin or blend them in a food processor until you have fine crumbs. Add the melted coconut oil and mix well.

  2. Grease your cake tin with removable bottom using margarine or vegetable oil. I’m using an18 cm or a7 inch round tin. Press the biscuit base into the bottom of the tin and place it in the fridge to set.

  3. In a glass or cup, mix corn flour with soy milk until you achieve a thick, smooth liquid.

  4. To prepare the cheesecake layer, place silken tofu (silken, not regular!), sugar, melted coconut oil, lemon zest and juice, vanilla extract and corn flour soy milk mixture in a blender or food processor. Blend until smooth and creamy.

  5. Pour this cheesecake mixture on top of the biscuit base and spread it evenly so that entire base is covered.

  6. Pre-heat your oven to180˚C.

  7. In a small saucepan, simmer blueberries on medium heat until they start falling apart and releasing their juices. Add sugar and cornflour to it and let it simmer for few more minutes.

  8. Pour these cooked berries into your blender and blend until you have a smooth sauce. Pour this berry sauce on top of the cheesecake layer and use fork/wooden skewer to swirl this sauce around to reach edges of tin.

Bake your cheesecake for40-45 minutes. Let it cool down before placing it in fridge to cool for at least four hours or overnight. This cake will last up to five days if kept refrigerated. Enjoy!

You can also check out my full desserts section for more after-mains treats!

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